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| | Orange Squash Brulee
2 cups of whipping cream
2 tablespoons of Cointreau or other orange flavored liqueur
6 egg yolks
1 cup of Basic Acorn Squash Puree see recipe
1/4 cup of sugar
2 tablespoons of orange marmalade
1 teaspoon of cornstarch
1/8 teaspoon of salt
1/4 cup of firmly packed brown sugar
Combine whipping cream and Cointreau in a small saucepan, bring to a boil. Remove from heat and set aside.
Combine egg yolks and next 5 ingredients in container of an electric blender, process until smooth. Turn blender on high, gradually add hot mixture. Pour into six 8 ounce ramekins. Place ramekins in a large baking pan. Add water to pan to reach halfway up sides of ramekins.
Bake at 350ºF. for 35 minutes or until center is almost set. Remove from water, cool completely.
Cover and chill at least 3 hours. Remove ramekins from refrigerator 30 minutes before preparing brown sugar topping.
Place brown sugar in container of an electric blender, process until very fine. Sprinkle 2 teaspoons of sugar onto each custard. Set ramekins on a baking sheet.
Broil 3 inches from heat (with electric oven door partially opened) 1 minute or until sugar bubbles. Yield 6 servings |
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